Christmas Biscotti

Biscotti can be made in batches for the Christmas morning crowd or packaged up to give as edible holiday gifts that everyone will enjoy. We love the classic combination of pistachios and cranberries in these vegan cookies.

Biscotti can be made in batches for the Christmas morning crowd or packaged up to give as edible holiday gifts that everyone will enjoy. We love the classic combination of pistachios and cranberries in these vegan cookies.

Christmas Biscotti

Makes about 2-1/2 dozen

Ingredients:

• 2 cups white whole wheat flour
• 1/2 cup blanched almond flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• Generous pinch of salt
• Egg substitute equivalent to 2 eggs
• 1/4 cup olive oil
• 1/2 cup raw sugar
• Zest of 1 orange
• 1 cup coarsely chopped dried cranberries
• 2/3 cup coarsely chopped pistachios

Directions:

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silicone mat or parchment paper.
2. In a medium bowl, whisk together flours, baking powder, cinnamon, and salt.
3. In a large bowl, whisk together egg replacement, oil, and sugar. Gradually add flour mixture and mix until just combined.
4. Stir in orange zest, cranberries, and pistachios. Dump dough onto a lightly floured surface.
5. Divide dough in half and form into 2 logs about 10 inches long. Transfer to the prepared baking sheet and press log flat until it is about 1 inch high.
6. Bake for 30 minutes. Cool on the baking sheet for about 10 minutes. Transfer logs to a cutting board and cut into 1/2-inch slices, cutting on a diagonal.
7. Place biscotti on the baking sheet again and bake for 10 to 15 minutes or until they are crisp. Cool completely on a wire rack.
8. Store completely cooled biscotti in an airtight container for up to 1 week.

More delish vegan holiday recipes!